Murray River Salted Caramel & Macadamia Ice Cream

What is it?

The tub version of Connoisseur's most recognisable flavour, and it differs from the stick in more than format. Here the macadamias are folded through the ice cream rather than set into a chocolate shell, so they stay soft against the caramel instead of cracking free of a coating. Murray River salt is drawn from saline groundwater beneath the Murray Basin and dries into pale pink flakes rather than cubes. That flake shape is the reason it suits caramel: it dissolves quickly and registers as separate bursts of salt instead of one flat note. Macadamia is native to Australia and mild enough to sit alongside caramel without competing, which is why it turns up in this pairing more often than almond or hazelnut. There's no chocolate anywhere in the tub, unlike the stick, so salt and nut are the only things cutting the sweetness.